Determination of Reaction Time on Antioxidant Assays of Duck, Hen, and Quail Egg Whites
doi.org/10.26538/tjnpr/v6i7.8
Keywords:
Reducing power, Metal chelating, Egg white, DPPH, AntioxidantAbstract
Natural antioxidants such as egg white are complex compounds that prevent cell damage from oxidative stress. Typically, the antioxidant confirmatory tests are carried out using a predetermined reaction time without kinetics. Therefore, this study was aimed at comparing the antioxidant activities of hen egg white (HEW), duck egg white (DEW), and quail egg white (QEW) over time using three different antioxidant activity determinative assays. Purebred hen, duck, and quail eggs were obtained for the study. The protein content of the egg white was measured. The antioxidant activity of the egg white was evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH), reducing power, and metal (Fe2+) chelating assays. The results showed that the maximum level of antioxidant activity was attained at various reaction times. With a concentration of 4.3% after 90 minutes, HEW had the highest antioxidant activity, followed by
DEW with 1.8% after 100 minutes and QEW with 1.3% after 40 minutes. Based on the reducing power assay, only DEW showed the ability to reduce Fe³⁺ with an increase in absorbance from 0.098 to 0.207 and 0.128 to 0.223 at concentrations of 0.0625 and 0.125 mg/mL, respectively. Given the variations in their antioxidant activities, the chelation ability of HEW (60%) was higher than that of DEW (35%) and QEW (36%). The findings of this study showed that antioxidant evaluation of HEW, DEW, and DEW exhibit kinetic reactions.
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